This gluten-free pumpkin apple pie features pumpkin puree, apple butter and honey. Everyone will love the twist on this old classic and it’s even better the next day!

My favorite way to eat pumpkin pie is cold. I can’t tell you how many times I’ve eaten it for breakfast the day after Thanksgiving.

Like clockwork, I had a fried egg, some bacon and a slice of pumpkin pie the day after making this recipe. When I started thinking about a paleo pumpkin apple pie recipe to share, I knew that I wanted to change it up and add apple butter.

I’m glad that I thought of this because it helps with some of the “boredom” I’ve been feeling lately when it comes to pumpkin pie.

Ok, look at this crust. This is an incredible keto pie crust that will help with some of the carbs on your big holiday.

Yep, the crust is sturdy, tastes pretty darn good and is low carb to boot!

Kendra, the apple butter and honey make up for 1/2 cup of liquid in the recipe. I’m not sure what you could use as a replacement. You could try softened coconut butter but I have no idea how the pie will turn out.

Just made this pie this afternoon. From the photos, the pie filling looks like it is set up like a firm top. Does that happen when it comes out of the oven or after it cools completely. My filling was very moist when it came out of the oven. Baked at 350 for between 30-35